“I ran the kitchen and sent over a few recipes before I got there.”
Big Smoke BBQ owner Mike Jefferies.
The event hosted barbecue teams and backyard cooks from all over the United States, and Jefferies was the only Kiwi there.
He cooked alongside pitmasters Slade Douglas and “Big” Moe Cason.
But Jefferies does things his own way, departing from the traditional American pitmasters seen on YouTube, and cooking on aluminium barbecue trays.
“I like to do things differently,” he said.
In 2025, he plans to host a dinner featuring top American barbecue chefs for a meet-and-greet. The location has yet to be revealed.
A big stack of wood at Mike Jefferies' home base.
Ironically, Jefferies will take a break from cooking on December 21 and ramp up again in the New Year when he will host one of his barbecue classes on January 19.
“I like teaching people to be barbecue gods in their home.”
For those who might be smoking meat in a wood burner or pellet grill this festive season, Jefferies said the secret is to always cook in Fahrenheit for more precision. Good barbecue maintenance is also crucial. Jefferies’ pet peeve is when he goes to someone’s house and the grill is filthy.
Fill a large container or stock pot with 1.5 litres of cold water and set aside. Ensure the pot is big enough to hold your turkey and 3 litres of water.
Weigh the turkey and place it in the container, ensuring it is fully submerged in the brine. Brine for one hour per 500 grams for succulent and flavourful meat.
Add the salt, sugar, bay leaves, thyme, peppercorns, orange zest and coriander seeds, whisking until dissolved. Remove from heat, pour into the container, and let it cool completely.
